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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here's a refreshing soup that combines two spring treats—asparagus and watercress. Serve it as the first course to a special meal with family or friends. Ingredients:
3/4 cup chopped green onions |
1/4 cup butter, cubed |
3 tablespoons king arthur unbleached all-purpose flour |
2-1/2 cups chicken broth |
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces |
1/2 bunch watercress, stems removed (about 1 cup, lightly packed) |
1-1/2 cups half-and-half cream |
3/4 teaspoon salt |
1/4 teaspoon white pepper |
1/8 teaspoon cayenne pepper |
sour cream |
Directions:
1. In a large saucepan, saute onion in butter 3-4 minutes or until soft. Stir in flour to form a smooth paste. Cook for 2 minutes. Gradually stir in broth and bring to a boil. Add asparagus and watercress; cover and simmer 5-7 minutes or until vegetables are tender. Cool.
2. In a blender, process soup in batches until smooth. Return all to pan; stir in cream. Heat on low until cooked through (do not boil). Season with the salt, white pepper and cayenne. Serve with a dollop of sour cream. Yield: 6 servings.
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